Characterization and functional properties of soy β-conglycinin and glycinin of selected genotypes

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 2923-2929

  Khatib, K A ^a   Herald, T J ^b   Aramouni, F M ^b   MacRitchie, F ^b   Schapaugh, W T ^b  

^a GENERAL MILLS INC   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Fractions; Functional properties; Protein; Soy

Indexed keywords

GLYCINE MAX;

EID: 0036812852     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08839.x     Document Type: Article

References (47)

1. Adapa S, Schmidt KA, Toledo R. 1997. Functional properties of skim milk processed with continuous high pressure throttling. J Dairy Sci 80:1941-1948.
2. AOAC. 1995. Official Methods for Analysis. 16th Ed. Washington, D.C.: Association of Official Analytical Chemists. P 23-35.
3. Calderon DLB, Ruiz-Salazar RA, Jara-Marini ME. 2000. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties. J Food Sci 65:246-253.
4. Carver BE, Burton JW, Carter TE, Wilson RF. 1986. Response of environmental variation of soybean lines selected for altered unsaturated fatty acid composition. Crop Sci 28:1178-1181.
5. Clark AH. 1992. Gels and gelling. In: Schwartzberg HG, Hartel RW, editors. Physical Chemistry of Foods. New York, N.Y.: Marcel Dekker Inc. P 263-305.
6. Coates JB, Medeiros JS, Thanh VH, Nielsen NC. 1985. Characterization of subunits of β-conglycinin. Arch Biochem Biophys 243(1):184-194.
7. Creighton TE. 1993. Proteins Structures and Molecular Properties. 2nd Ed. New York, N.Y.: WH Freeman and Co. P 300-307.
8. Erdmann J, Johnson LA, Liner IE, Lusas EW, Wolfe WJ, Sipos EF, Smith KJ. 2000. Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization. Washington, D.C.: Soy Protein Council.
9. Iwabuchi S, Yamauchi F. 1987. Determination of glycinin and β-conglycinin in soybean proteins by immunological methods. J Agric Food Chem 35:200-205.
10. Kamat VB, Graham GE, Davis MAF. 1978. Vegetable protein: Lipid interactions [soybeans, cottonseed, rapeseed, peanuts]. Cereal Chem 55(3):295-307.
11. Karleskind D, Laye I, Mei FI, Morr CV. 1995. Chemical pretreatment and microfiltration for making delipidized whey protein concentrate. J Food Sci 60:221-226.
12. Kato A, Tsutsui N, Matsudomi N, Kobayashi K, Nakai S. 1981. Effects of partial denaturation of surface tension properties of ovalbumin and lysozyme. Agric Biol Chem 45:2755.
13. Keshavarz E, Nakai S. 1979. The relationship between hydrophobicity and interfacial tension of proteins. Biochim Biophys Acta 576:269-279.
14. Khatib KA. 2001. Characterization of Soybean β-Conglycinin and Glycinin Proteins from Selected Genotypes [Ph.D. dissertation]. Available from Kansas State Univ., Manhattan, KS.
15. Kinsella JE. 1979. Functional properties of soy proteins. J Am Oil Chemists Soc 56:242-258.
16. Kinsella JE, Damodoran S, German B. 1985. Physicochemical and functional properties of oilseed proteins with emphasis on soy protein. In: Altschul AM, Wilcke HL, editors. New Protein Foods. Vol. 5, Seed Storage Proteins. New York, N.Y.; Academic Press. P 107-179.
17. Kitabatake N, Doi E. 1988. Surface tension and foamability of protein and surfactant solutions. Food Sci 53(5):1542-1546.
18. Kitabatake N, Tahara M, Doi E. 1990. Thermal denaturation of soybean protein at low water contents. Agric Biol Chem 54(9):2205-2212.
19. Kohyama K, Nishinari K. 1993. Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of glucono δ-lactone. J Agric Food Chem 41(1):8-14.
20. Lakkis J, Villota R. 1992. Comparative performance of chemically and enzymatically modified whey proteins. Food Chem 43:93-105.
21. Lim BT, DeMan JM, DeMan L, Buzzell RI. 1990. Yield and quality of tofu as affected by soybean and soymilk characteristics. Calcium sulfate coagulant. J Food Sci 55(4):1088-1092, 1111.
22. Liu K. 1997. Chemical composition of seed. In: Liu K, editor. Soybean: Chemistry, Technology, and Utilization. New York, N.Y.: Chapman and Hall. P 1520.
23. Maestri DM, Labuckas DO, Meriles JF, Lamarque AL, Zygadlo JA, Guzman CA. 1998. Seed composition of soybean cultivars evaluated in different environmental regions. J Sci Food Agric 77:494-498.
24. Matsudomi N, Kato A, Kobayashi K. 1982. Conformation and surface properties of deamidated gluten. Agric Biol Chem 46:1583-1586.
25. McClements DJ, Monahan FJ, Kinsella JE. 1993. Disulfide bond formation affects the stability of whey protein isolate emulsions. Food Sci 58:1036-1039.
26. McClements DJ. 1998. Analysis of food emulsions. In: Nielson SS, editor. Food Analysis. 2nd Ed. Gaithersburg, Md.: Aspen Publication. P 576-577.
27. Morr CV, German B, Kinsella JE, Regenstein JM, Van Buren JP, Kilara A, Lewis BA, Mangino ME. 1985. A collaborative study to develop a standard food protein solubility procedure. J Food Sci 50:1715-1718.
28. Nir I, Feldman Y, Aserin A, Garti N. 1994. Surface properties and emulsification behavior of denatured soy proteins. J Food Sci 59:606-609.
29. Pearce KN, Kinsella JE. 1978. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. J Agric Food Chem 26:716-723.
30. Pernollet JC, Mosse J. 1983. Structures and location of legume and cereal seed storage proteins. In: Daussant J, Mosse J, Vaughn J, editors. Seed Proteins. London: Academic Press. P 20.
31. Philips LG, German B, O'Neil TE, Foegending EA, Harwalkar VR, Kilara A, Lewis BA, Mangino ME, Morr CV, Regenstein JM, Smith DM, Kinsella JE. 1990. A standardized procedure for measuring foaming properties of three proteins, a collaborative study. J Food Sci 55:1116-1119.
32. Riblett AL, Herald TJ, Schmidt KA, Tilley KA. 2001. Characterization of β-conglycinin and glycinin soy protein fractions from 4 selected soybean genotypes. Agric Food Chem 49(10):4983-4989.
33. SAS Inst. Inc. 1996. SAS User's Guide: Statistics. Cary, N.C.: SAS Inst. Inc. P 19-27.
34. Saio K, Kamiya M, Watanabe T. 1969. Food processing characteristics of soybean 11S and 7S proteins. Part I. Effect of difference of protein components among soybean varieties on formation of tofugel. Agric Biol Chem 33:1303-1308.
35. Sessa DJ. 1993. Thermal denaturation of glycinin as a function of hydration. J Am Oil Chem Soc 70 (12):1279-1284.
36. Shen CF, De Man L, Buzzell RI, De Man JM. 1991. Yield and quality of tofu as affected by soybean and soymilk characteristics: Glucono-delta-lactone coagulant. J Food Sci 56:109-112.
37. Sikorski Z. 2001. Functional properties of proteins in food systems. In: Chemical and Functional Properties of Food Proteins. Lancaster, Pa.: Technomic Publishing Co. P 113-135.
38. Stading M, Hermansson AM. 1990. Viscoelastic behavior of β-lactoglobulin gel structures. Food Hydrocoll 4:121-135.
39. Stein K. 2000. FDA approves health claims labeling for food containing soy protein. J Am Dietetic Assoe 100(3):292.
40. Utsumi S, Matasumur Y, Mori T. 1997. Structure function relationships of soy proteins. In: Damodran S, Paraf A, editors. Food Proteins and their Applications. New York, NY: Marcel Dekker. P 257-282.
41. Wagner JR, Gueguen J. 1999. Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties. J Am Oil Chem 47:2181-2187.
42. Wang C, Johnson LA. 2001. Functional properties of hydrothermally cooked soy protein products. J Am Oil Chemists Soc 78(2):189-195.
43. Webb M 2001. Functionality and Utilization of Food Proteins in a Liquid System [MS Thesis]. Available from: Kansas State Univ., Manhattan, KS.
44. Wolf WJ 1970. Soy proteins: Their functional, chemical, and physical properties. J Agric Food Chem 18:369-373.
45. Wolf WJ and Cowan C. 1975. Soybean as a Food Source. Cleveland, Ohio; CRC Press. P 5.
46. Yao JJ, Tanteeratarm K, Wei LS. 1990. Effects of maturation and storage on solubility, emulsion stability, and gelation properties of isolated soy proteins. J Am Oil Chem Soc 67(12):974-979.
47. Zayas JF. 1997. Functionality of Proteins in Food. Berlin, Germany: Springer-Verlag. P 196-205.